10/26/13

I love weekend breakfast recipes that use up some of my random leftovers and are quick to prepare and serve. I am also a huge fan of steak and eggs--but, don't always have the time or budget to serve steak for breakfast! Whether we dine out for steak or serve it at home, I try to save about 4-6 oz. for the next morning's breakfast. We save some dinner calories and gain a breakfast meat. Then, I get a little creative with a new steak and egg creation. In about 10 minutes, I was able to serve this steak and spinach breakfast scramble--and get on with my weekend!

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Instructions for our Steak & Spinach Breakfast Scramble Saute the veggies. In a non-stick skillet, heat oil until hot--but, not smoking. Add the onion and saute for a few minutes or until it softens slightly. Add the mushrooms and cook a additional 2-3 minutes. Toss in the banana peppers and the fresh spinach, and the steak and continue to saute until the spinach wilts.

Scramble in the eggs. Beat the eggs, parmesan cheese, pepper, and garlic powder in a small bowl. Pour the egg mixture into the hot pan and scramble into the steak and vegetables until the egg is set through.

Serve. We like to serve with chopped tomatoes and jalapeno peppers along with a side of toast and fruit.